Fettuccine Alfredo

3/4 cup butter
1  1/2 cups heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh fettuccine
black pepper
salt, garlic powder to taste

     Melt the butter over low heat in a large skillet.

     Bring the cream to room temperature ( this can be
     done easily in a microwave oven ).

     Cook the pasta al dente and quickly drain it, leaving
     it slightly wet.  Immediately put the drained pasta 
     into the frying pan with the butter and toss all around
     to coat the pasta well.  Add the cream and grated 
     cheese and gently toss again.  Add the nutmg and 
     pepper and serve immediately.  Pass additional 
     parmesan cheese at the table.

     Serves 6 - 8.


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Background: "The Nymph Galatea," by Raphael Sanzio